Leaderboard

I used coffee wood from Dennis. the cook was started late at night and since it is a new grill I don’t have my vents dialed in yet. I was shooting for 225 but it kept up to 267 in the late night hours. Once I got up It was past the stall. I did wrap it for the last 15 degrees. This brisket went less than 12 hours when I was shooting for 16 - 18 hours. I let it rest in a cooler for a long time like 6 hours. Bottom line, flat was over cooked with no moisture left in it at all. I will be chopping that up for chili. The rest of the brisket had more moisture and overall the flavor was excellent. I used cocochar for this cook as well and I am blown away by it. I probably put 24 pieces on top of a little lump. By the end of the cook there were 10 pieces that never even ignited so I took them out let them sit on a metal table to make sure there was no embers on them. I ended up putting them in a bag and added a few more to the bag and gave them to my neighbor for him to try. I am really impressed with this charcoal. overall I’m really impressed with the kk. There is a lot of moisture that is retained during the cook. Once I get the vents right I can see where this thing is going to be amazing.

@Sir Bill, my understanding from @DennisLinkletter is that there is only one colour for the stuff that goes between the tiles (it has a fancy name, not grout) and it is grey. It looks different in different lights and some people on the site rub their KKs with heat resistant car polishes that might change the appearance again.

It was pitch dark out when I started this cook as a result I used my phone for the pixs. Bone in skin on chicken thighs with roasted carrots fresh out of the garden. Grilled. Plated with some of the summer's pickled peppers.

I have both the side tables and a cabinet. I think the side shelves Come in handy when cooking to hold all kinds of things not only food and tools but a drink or my a ThermoWorks digital thermometers one lead tells the temp at the grill and one tells the temp of your cook, or if you use a digi que. sorry the picture is sideways

I agree with you @AAAsh about wanting the grill to look more streamlined. Does the cabinet have wheels? You could wheel it up to the KK when you need it. Or you could get one that has a cut out that snuggles up to the KK if that looks good to you. Whatever you do, a cabinet is essential for keeping everything that you need close at hand. You confused me there @sovsroc. I live about 30 minutes' drive from Southampton and wondered why your KK was going via Southampton to the Netherlands and back. Guessing your grill is close to Nigeria, my home country, rather than Southampton. For my part, I am still waiting. My KKs didn't get to leave Singapore last week. The agent in the UK guesses it was due to storms at the weekend. Either way they are now due to set off on their journey on 8 November. The Husband and I laugh whenever anyone says their build/[insert any other project of your choice] will be done by Christmas. I am still saying my KKs will be here by Christmas and I promise to laugh when they arrive.

Catching up on a couple of cooks. Couple of nights ago, did a pre-marinated pork tenderloin. Some lame peppercorn stuff, so I amp'ed it up with some Suya pepper rub (my recipe.) Got so tied up with all the sides getting done at the same time as the pork; plus, the stupid MEATER app was beeping at me to get the meat off the grill, that I forgot to take a picture of it on the KK. . DOH! But, I did get a plated pic. Served with potato gnocchi with alfredo sauce and sautéed green beans with Japanese yum-yum dressing. The Suya pepper rub really helped this pork flavor-wise. But, the marinade did it's job, as this thing was melt in your mouth tender! I DID remember to get a grill shot of last night's dinner of Persian chicken breasts. Main grate, direct, grape vine chunk, 325F. A paste of orange zest, olive oil, fresh cracked fennel and coriander seeds, with sumac and roasted garlic powder. Plated with couscous with an orange juice, olive oil, and parsley dressing and roasted broccolini with Everything Bagel seasoning and more of that Japanese yum-yum dressing.

Looking at your photo does bring me back to the delivery day - when you realize how solid, beautifully engineered, and beautiful it is. It becomes the most amazing thing you own. That is priceless.

I love them too, and these carrots were just out of the garden, maybe by an hour. They were so sweet.

My KK’s name is “dragons breath”and I guess you could say the side tables look like wings LOL

No it literally went past Southampton on its way to Rotterdam (shipping routes or just to frustrate me) then it will go back to dock at Southampton,I was really hoping you might try a bit of Piracy ☠️ for me @tekobo

I cook at 225. I don’t worry I’d the temp creeps up so long as it stays below 250. I smoke for three hours then wrap. You always have such great cooks with really good ingredients. Here are the beef ribs we last cooked. IMG_0030.MOV

I'm not sure you have enough to last for final count.

Wingman, That is a beautiful batch of ribs. How long is the total cook, and what temp? I ‘m using the last of the three racks of beef ribs ( pictured) with some leftover red beans and sausage, shredding and adding the meat to the beans to make filling for beef and beans enchiladas with red Chile sauce from the Hatch Fresh Chile Company down in your neck of the woods. It will be a mix of mild and medium, as the medium is a bit hot for us. Should be yummy.

Chorizo, Za'atar onions, cabbage and carrots, smashed potatoes and pickled green tomatoes. Love those caramelized sweet onions with Za'atar.

So I am doing a brisket overnight on my new 32. I attached the cold smoker to get some additional smoke in there and to see how well it works. I’m still trying to get my settings figured out but so far it is starting to hold completely steady. I’m also using the Cocochar for the first time as well.

I would say that the grout is a very dark gray. I think how the light hits it has a lot to do with it.

I too often forget about the joy of grill roasted carrots. Very tasty.

Depending on how far away from the Kitchen you are, both table and sides are a good idea. I am awaiting on my grill and ordered both, as i was thinking great storage near the grill with the table Top made up with stone for Pizza making or prep work. Side tables for ease, Beer, Controller, tongs, ect. My Grill has just gone past @tekobo neck of the woods, on its way to the Netherlands then back to Southampton 🙂 Soooooo close.

Sorry, that didn't come through. But, FYI, I use the leftover beef ribs and some leftover red beans and made beef-and-beans enchiladas with cheese. It was pretty rich, but otherwise excellent. I used he Hatch Fresh Chile Sauce and it was quite good.

Serious looking crotch rocket, Aussie!

Very nice, indeed!

Nice cellar and a decent looking stash - might get you through to at least until the mid-terms! LOL!

Pretty kewl looking bike there mate .how awesome is it to have a ride and a KK Sent from my SM-T835 using Tapatalk

Whoo my 2010 se Speed Triple .this thing is a blast to ride love the single sided swing arm just in time for summer cheers for the reply everyone . Sent from my SM-T835 using Tapatalk

Welcome @Boom Boom. Your new KK looks just gorgeous in that setting.

Congratulations, and what a nice environment in which to cook!

Wow, relatively easy move and just look at all those goodies on top of the KK. Nice KOMODO KAMADO sign too. Some of us put the sign in our ODKs. The pork tenderloins look perfectly cooked.

I have a huge cabinet for storage but I still use the side tables for cooks. I use the left side table to hold food and the right one for cloves and tongs etc.

Go with curtain #1. Really, take the storage, down the the road you won't regret it. Just have the cabinet nearby to assist when you take things off, it's on wheels, hell get them both.